Burrito bowls are so easy to make and are perfect for a quick lunch or dinner. It's one of those healthy meals that you actually feel full after eating and is ridiculously tasty. I usually just add whatever veggies, rice & beans I have on hand but this combo is one of my favorites! The Cilantro Lime sauce adds a delicious creaminess to the dish and gives it that extra pop of flavor.
Cilantro Lime Burrito Bowl:
Serving size: 1
1 cup cooked Brown Rice - If I don't have any cooked rice on hand I use Trader Joe's frozen brown rice, it's quick & easy.
1/4 cup Black Beans - I warm the entire can (drained) in a sauce pan with a little chili powder, s&p and cumin. Then save the leftovers for a salad or soup later that week.
1/4 cup cooked Green Lentils- I make my own (directions on the package) and save the leftovers. But if you are in a bind Trader Joe's has delicious precooked lentils.
1 small ripe Avocado - sliced
5 Cherry tomatoes- halved
1/4 cup Arugula
1 Lime wedge
1 Tbsp fresh Cilantro- chopped
1 Tbsp Olive oil - drizzle on top
1/4 tsp Chili powder- sprinkle on top
Cilantro Lime Sauce:
1 avocado
1/2 cup fresh Cilantro
1 - 2 Limes -juiced
2-3 Tbsp Extra virgin olive oil
Water to thin
Dash of salt & peppa
In a food processor or blender, combine all ingredients except olive oil & water. Slowly drizzle in olive oil. Add water 1 Tbsp at a time until it becomes a smooth & creamy sauce.
To assemble:
Feel free to add in any extra veggies or whatever you have at home to make it your own! It helps to have your rice & lentils already prepared to make this dish super quick. If you have these items prepped you can whip it up in under 10 mins!
I like to arrange mine all pretty but you can literally just toss everything in a bowl, drizzle some Cilantro Lime sauce on top and dig in!
Pairs perfectly with tortilla chips & my Blood Moon Margarita!
